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To make flavored syrup, heat 1/4 cup of balsamic over medium heat for 5-7 minutes until liquid is reduced by half.
In a double boiler, melt the chocolate over hot, not boiling water. Heat the sugar and water in a small sauce pan over moderately high heat until the sugar has melted. Boil for 3 more minutes.
Place the 4 egg yolks in a mixer bowl and gradually add the sugar water while whisking. Continue whisking until the mixture is thick and creamy, another 8 to 10 minutes. Add the espresso, the Fustini’s vinegar and softened butter and beat thoroughly. Stir in the melted chocolate.
In a separate bowl, beat the egg whites to stiff peaks. Fold the egg whites into the chocolate mixture.
In another bowl, beat the heavy cream to soft peaks. Fold the cream into the mousse and refrigerate for one hour. The mousse is now ready to pipe into your service bowls or glasses. Garnish with the Chocolate Espresso Cream.
Whisk the heavy cream in a chilled bowl until soft peaks form. Add the sugar and continue whisking until harder peaks form. Fold in the three syrups and keep cold.
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